These things are incredible. Even better than they look. All other cupcakes may as well give up and go home right now.
I was brought up to finish everything on my plate - a hangover from my parents' experience of post war food shortages and rationing perhaps, the requirement to be grateful for what you're given and not knowing when you'll get your next decent meal.
While I have always used vanilla extract, I have never given it much thought. It was something that was always a part of every cake, cookie, cupcake, brownie and loaf but not something I ever thought much about. Vanilla was just something I included because the cookbook told me to.
In my first post I told you about four rules for masterful food and wine matching. If you haven't yet had a chance to put these into practice, I'm about to provide a bit more context by focussing specifically on tastes that find their way onto our tables at Easter.
I always keep halloumi in the fridge since it has a long shelf-life. This recipe rewards experimentation. Try adding cucumber, pesto, oliveor basil instead of coriander etc. - whatever you fancy.
There was plenty of magic in the process of receiving and tasting each course. However, this was just the first stage. It was heightened further by watching others receive their food, and gauging their delight and surprise.
Wild garlic is peeping up amongst the snowdrops in the woods behind our Angus house. When the cattle return to a ajoining woodland field, it always brings a smile to my face as I am minded of the tainted butter in Hardy's tale of Tess of the D'Urbervilles.
Recovery is not a straightforward process. There are plenty of treatment options available (unfortunately at a price, but hopefully this will change...but they do exist), and some treatments are more appropriate for different types of eating disorders, others suit a person better.
I'm an emotional wreck. My boat of foodie criticism, of which I am both captain and cabin boy, has this week been buffeted by heartless winds and raging seas, before unexpected waters of calm are again suddenly whipped into cruel storms...
After our massages, we had a swim in the indoor pool and then enjoyed some time relaxing in the spas sauna and stream rooms. We also read our books lazing in our robes on the loungers by the pool before heading back to our room.
A frittata (stop me if I'm teaching you how to suck eggs) is the Italian version of the tortilla, or Spanish omelette. Unlike a light, fluffy French omelette, it's designed to cook as a single thick cake which you cut into wedges. It makes a very good supper or lunch and an easily portable picnic dish.
I'd tried a Simit or two before, they taste a lot like a bagel in that they have a dense crumb and I find them very filling but these have a distinct sweetness that you won't find in a plain bagel. A recent trip to Istanbul had me thinking about making them back home.
There are some experiences in life that spur a person to make positive changes. One such experience for me came in the form of Chicken Pox. At the ripe age of 36, I was struck down with a severe case which had me holed up at home for a month and feeling truly miserable.
Do you ever feel guilty when devouring a bacon sandwich? If yes, it's hardly surprising. Fatty foods have a pretty bad reputation, and we're encouraged to minimise our intake. But where does this attitude towards fat come from?
The next few months will see the closest fought election in a generation. Already the economy, welfare, health and education have been occupying headline space as some of the most important issues which affect people and therefore their vote. But where is food in this debate? More importantly, where is safe, secure, traceable British food?
This soup is the most iconic Greek soup, known for its two main ingredients: eggs (avgo) and lemon juice (lemono). If you like a thick soup, dissolve two tablespoons of cornstarch in warm water and add it to the broth before you add the egg mixture.